{"title":"用低分子量类似物模拟蛋白质和氨基磷脂糖基化。比较研究","authors":"O. Argirov, I. I. Kerina, J. Uzunova, M. Argirova","doi":"10.1533/9781845698447.7.245","DOIUrl":null,"url":null,"abstract":"Summary (2-aminoethyl)phenethylphosphate and (2-aminoethyl)ethylphosphate were synthesized as models of aminophospholipids. Their glycation by glucose and fructose was compared with that of appropriate peptides (Gly-Phe, Gly-Gly, Gly-Lys) and amino compounds (2-aminoethanol, β-alanine). Formation of glycation products was studied by electron spectroscopy and reversed-phase HPLC. The results obtained confirm that amino groups in aminophospholipids are reactive enough to form glycation products under physiological conditions.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"47 4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Modeling of Protein and Aminophospholipid Glycation Using Low Molecular Weight Analogs. A Comparative Study\",\"authors\":\"O. Argirov, I. I. Kerina, J. Uzunova, M. Argirova\",\"doi\":\"10.1533/9781845698447.7.245\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Summary (2-aminoethyl)phenethylphosphate and (2-aminoethyl)ethylphosphate were synthesized as models of aminophospholipids. Their glycation by glucose and fructose was compared with that of appropriate peptides (Gly-Phe, Gly-Gly, Gly-Lys) and amino compounds (2-aminoethanol, β-alanine). Formation of glycation products was studied by electron spectroscopy and reversed-phase HPLC. The results obtained confirm that amino groups in aminophospholipids are reactive enough to form glycation products under physiological conditions.\",\"PeriodicalId\":359473,\"journal\":{\"name\":\"The Maillard Reaction in Foods and Medicine\",\"volume\":\"47 4 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Maillard Reaction in Foods and Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1533/9781845698447.7.245\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.7.245","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Modeling of Protein and Aminophospholipid Glycation Using Low Molecular Weight Analogs. A Comparative Study
Summary (2-aminoethyl)phenethylphosphate and (2-aminoethyl)ethylphosphate were synthesized as models of aminophospholipids. Their glycation by glucose and fructose was compared with that of appropriate peptides (Gly-Phe, Gly-Gly, Gly-Lys) and amino compounds (2-aminoethanol, β-alanine). Formation of glycation products was studied by electron spectroscopy and reversed-phase HPLC. The results obtained confirm that amino groups in aminophospholipids are reactive enough to form glycation products under physiological conditions.
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